LIGHT & FLUFFY PANCAKES w/ HONEY LEMON SYRUP
These are not your typical zucchini/squash pancake. You can not even taste the squash in
the end product. Give them a try...you will be surprised at how light and delicious they are!!!
1 cup cooked squashed, pureed *see note below
1 cup almond butter or other nut butter
5 eggs
1/2 tsp salt
1 Tbsp cinnamon
Dash of spices (cloves, nutmeg or pumpkin pie spice)
SYRUP:
1/4 cup honey
1/2 lemon, juiced
pure vanilla extract
~ Separate the eggs, putting whites in 1 bowl and yokes in another
~ Add remaining pancake ingredients to the yolks and mix together
~ Beat egg whites until soft peaks form, then fold into the yolk mixture
~ Cook on a lightly greased skillet on medium-low to low heat (these should cook
slowly...watch they don't burn)
Syrup
~ Combine ingredients in saucepan and warm until honey is soft enough to stir in
NOTES:
* Either zucchini or yellow squash works well in this recipe. Cut into slices and cook till
tender. Drain and put cooked squash into a food processor and process until pureed.
* Another topping option: unrefined coconut oil and pure maple syrup whisk together
taste great with these also in place of the lemon-honey syrup
